Wednesday, February 24, 2016

Forgotten Pork Chops

Today's easy pork chop recipe is inspired by a recipe I saw online for Forgotten Chicken.  I filed it away in my memory banks because it sounded like one of those recipes I might want to go to at some time in the future. Today I purchased some beautiful bone-in pork chops and wanted to use them right away.  They were about 3/4 inches thick and looked like they would be delicious for dinner.

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An Easy Weeknight Pork Chop Dinner


Forgotten Pork Chops: A One Pan Dish
Forgotten Pork Chops
Truth be told, I wasn't really in the mood to spend time in the kitchen.  It was pouring rain.  We had just sent the last of our guests home from my son's wedding and all I wanted to do was sit with my feet up.  I needed an easy pork chop recipe! The Forgotten Chicken recipe popped to mind thinking it could easily be adapted to my pork chops.  This recipe is the result.  It serves two-four, depending on the number of pork chops you use.
Forgotten Pork Chops

This Forgotten Pork Chops recipe couldn't be easier.  Canned cream of mushroom soup is key to the flavor.  No snarky comments, please.  You know you have some in your pantry just for recipes like this.  It is perfect for days like today when you know you want a hearty meal, but don't really feel like cooking.  All of the ingredients are combined together in one baking dish and then baked together in the oven. Easy as can be!

Pork chops, rice, onion, and condensed cream of mushroom soup baked in the oven.
Forgotten Pork Chops Ready for Oven

Forgotten Pork Chops

Printer Friendly Recipe
Serves 2-4 adults


  • 2 tablespoons olive oil
  • 2-4 bone-in pork chops, cut 3/4-1" thick
  • 1 medium onion, chopped
  • 1 can condensed mushroom soup
  • 1 cup long grain rice
  • salt and pepper, to taste


Directions

Preheat the oven to 350 degrees F.  Heat the olive oil in a large skillet over medium-high heat on your stove top. Season the chops with salt and pepper.  Brown the pork chops for 3-5 minutes on each side or until you get a nice brown sear. Set aside.

Spoon the mushroom soup into a two-cup glass measuring cup,  Add water to make two cups liquid. Mix the water and soup together.  Add the chopped onion and mix to combine.  Add one cup of rice to the soup mixture and stir to combine. Pour the soup and rice mixture into a 9" square baking dish (13x9" baking dish when baking four pork chops).  Place the chops on top of the rice mixture.

Cover the baking dish, first with plastic wrap and then with aluminum foil.  The plastic wrap will be fine in your oven at 350 degrees F.  These two layers will ensure the moisture stays in your pan. Bake the pork chops and rice for 90 minutes.   Remove the pan from the oven and check to be sure the rice has absorbed the liquid and is ready.  Be careful when you lift the plastic wrap.  The steam will be hot and can burn you.  Serve with your favorite vegetable side dish for a complete meal.

Try these other pork chops recipes, too.

For a yummy baked pork chops and stuffing main dish try Gloria's Pork Chops.
For a delicious, slow cooker pork chops recipe try Slow Cooker Pork Chops with Seasonal Vegetables.
For a grilled pork chops recipe try Teriyaki Pork Chops with Coconut Rice.


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Enjoy!


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3 comments:

  1. This recipe looks like the pork chops would be really, really tender. Yes? I look forward to trying it, especially when the temperatures drop and oven heat for 90 minutes will be welcome.

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    Replies
    1. Yes, these pork chops are tender. I find using a bone-in pork chop delivers a more tender pork chop in this recipe than a boneless chop. There's a lot of moisture in this recipe so making sure the baking dish is well-covered helps to retain the moisture in the chop.

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  2. As soon as weather is cooler out I gotta try this! Ty. Looks really yummy..and I'm craving pork chop now!

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